Oh you know how some desserts just feel right? No fuss, just honest comfort. That is this peach crisp for me. I started making it when I lived in Brighton, the market piled with peaches and I could not let them go to waste. This is a peach crisp with rolled oats that keeps the top properly crumbly and nutty while the fruit becomes silky below.
I keep things plant based so I use coconut oil instead of butter, which keeps it light yet satisfying. The lemon brightens and the vanilla soothes, and walnuts add that little crackle of texture. Olive the cat inspects every cooling pan.
It is simple. And it works for a weeknight or a potluck.
Preheat your oven to 400 °F. Grease a 10-inch cast-iron skillet. Set aside.
In a large bowl, combine the sliced peaches with 1 tablespoon cornstarch, 1 tablespoon cane sugar, 1 teaspoon fresh lemon juice, and 1 teaspoon vanilla extract. Toss to coat.
Pour the peach filling into the prepared skillet.
In a medium bowl, add ½ cup whole rolled oats, ½ cup almond flour, ⅓ cup brown sugar, ¼ cup crushed walnuts, ½ teaspoon cinnamon, and ¼ teaspoon sea salt and mix to combine.
Use your hands to work in ¼ cup firm coconut oil until the mixture is crumbly.
Sprinkle the topping evenly over the peach filling.
Bake for 20 to 30 minutes or until the fruit is soft and the topping is golden brown.
Remove from the oven and let stand for 5 minutes.
Serve warm with a scoop of vanilla ice cream.
Oven at 400 F. A 10 inch cast iron skillet works wonderfully if you have one. If not, a similar size baking dish is fine. You will also need a large mixing bowl and a medium bowl for the topping, a sharp knife and a cutting board, measuring cups and spoons, a spoon or spatula, and an oven mitt. A timer helps for the 20 to 30 minutes in the oven.
Always choose ripe peaches. They should give a little when you press them. Ripe fruit means juicier filling and less chance of watery results. Mr Tilley taught me how to test for ripeness when I was small and that trick still helps.
Chill the coconut oil so it is firm before you rub it into the oats and almond flour. Use your hands and work until you have little crumbs. It is messy but nice, like kneading dough at dawn in my Bristol flat. Bake on the middle rack so the top browns evenly. If the topping is not as crisp as you hoped, bake a little longer or pop it under the broiler for a minute while you watch closely.
I love a cast iron skillet peach crisp because the edges caramelise and the fruit bubbles up like it wants to tell a story.
Berry Infused Peach Delight works well. Add a handful of blueberries or raspberries to the sliced peaches for extra colour and tartness. If you use frozen berries, thaw and drain them first. This keeps the topping crisp.
Nutty Coconut Twist is another favourite. Stir in a quarter cup unsweetened shredded coconut into the topping and try canned peaches in winter, drained well. It is a tidy solution and I call it a peach crisp with canned peaches in winter.
Spiced Autumn Glow mixes apples or pears with the peaches and a little ginger or nutmeg for cooler days. Watch the bake time as firmer fruit can need a few more minutes.
Serve warm with a scoop of vanilla ice cream or with whipped coconut cream. For a vegan option choose a plant based ice cream. This is a lovely summer dessert recipe and it also works as a light breakfast if you like. If you want to keep it on the lighter side, skip the ice cream and call it a healthy fruit dessert instead.
Garnish with fresh mint or a little powdered sugar. Reheat in the oven to bring the topping back to life rather than using the microwave. Small portions with coffee make a nice brunch offer.
Use ripe peaches, toss them with cornstarch, sugar, lemon and vanilla, then top with the oat and almond mixture and bake until bubbly and golden. Let it sit for five minutes so the filling sets and does not run. Simple as that.
Yes you can. Drain them well, reduce added sugar, and pat them dry so the topping stays crunchy. It will not have the exact just picked sweetness but it is comforting and dependable.
Baking in a 10 inch cast iron skillet gives lovely caramelised edges and a deeper flavour. If you use a baking dish check the centre for doneness.
If you want to cut sugar halve the brown sugar in the topping and trust ripe fruit to carry the sweetness. Swap walnuts for seeds if there are nut allergies.
The texture is different. An old fashioned peach cobbler has biscuit like topping while this crisp has a crumbly oat topping. Both are great. I prefer this for its lightness.
Experience the warmth of summer with this Peach Crisp, a comforting dish that showcases the essence of ripe, juicy peaches. Topped with a satisfying crunch that complements the sweet, gooey filling, this plant-based dessert pays homage to the late summer days we all hold dear. Whether you’re enjoying it at a gathering or having a quiet evening, it evokes the comfort of home in each bite.
Easy to make summertime dessert!
